Arai puli kuzhambu recipe
South Indian-style tamarind-based gravy with dried turkey berries, wild yam and black chana
Servings: 4
Ingredients
- 2 pidi karanai |wild yam
- 5 tsp sambar powder
- ¼ cup black chana
- 1 tbsp sundakkai | dried turkey berry
- 3 cups tamarind extract
- ½ tsp mustard seeds
- 1 tsp urad dal
- ¼ tsp fenugreek seeds
- 2 pinches asafoetida
- 3 tbsp sesame oil
- 1 tsp jaggery
- Curry leaves few
- Salt as needed
Instructions
- Soak the black channa in water for 6 hours or overnight.
- Pressure cook this with very little salt.
- Drain excess water and keep it aside.
- Soak tamarind and extract water with 3 cups of water.
- Peel the skin of the pidi karanai. Wash them nicely.
- Chop them into slices.
- Heat oil in a deep pan and add sesame oil. Throw in the mustard seeds, vendayam(methi seeds), red chili, and curry leaves.
- When the dal turns golden brown color add sundakkai and pidi karanai.
- Saute for five minutes on low flame.
- When the pidi karanai turns golden brown add sambar powder to this and saute for a minute.
- Add the cooked channa and mix well.
- Add the tamarind extract. Add salt, turmeric powder, asafoetida, and jaggery.
- Let this boil nicely for 12-15 minutes on a low flame. Stir in between
- Once the raw smell goes off and the pidi karunai gets cooked, check for a thick gravy consistency.
- Kuzhambhu is ready to serve.
- Enjoy with simple papad |appalam. This will taste heaven even with curd rice.
Notes
Notes:
1. You can use elephant foot yam, if you don’t get pidi karanai at your place. 2. Arai puli kuzhambu tastes great with plain rice and curd rice.
1. You can use elephant foot yam, if you don’t get pidi karanai at your place. 2. Arai puli kuzhambu tastes great with plain rice and curd rice.
